This slow cooker minestrone soup is packed with fresh veggies, beans and seasonings. Pop everything in your slow cooker and come home to a warm and comforting meal.
As soon as the weather cools, I’m all about soups and slow cooker meals. It’s funny how much the weather impacts my food choices! We have one cooler week and I immediately pull my slow cooker out.
This soup is packed with veggie goodness, fiber and protein-rich beans. Pair the healthy ingredients with Italian flavor thanks to the seasonings and spices and you’ve got a winner! It almost reminds me of the minestrone soup at Carrabba’s, which I used to be hooked on in college.
Potatoes – for this minestrone I like to use chopped potatoes instead of pasta
Canned ingredients – diced tomatoes, garbanzo beans, red kidney beans, white beans
Chicken or vegetable stock
Parmesan cheese
Olive oil
Seasonings and spices – fresh parsley, dried basil, dried oregano, bay leaf, sea salt and pepper
How to Make Minestrone Soup in the Slow Cooker
I’ve said it before, but I love slow cooker meals because they are so easy to make!
For this soup, I like to start by sautéing the carrots, onion, celery and garlic before adding them to the slow cooker, just for additional flavor. My slow cooker base is stove-top friendly, which makes the transition from stove-top to slow cooker a breeze.
Next, you simply add the sautéed vegetables and all remaining ingredients into the slow cooker. Cook on high for 4 hours or low for 6-8 hours or until the potatoes are cooked. Taste the soup before serving and season with additional salt and pepper as needed. Remove the parmesan rind and bay leaf. Portion the soup into bowls, top with parmesan cheese and enjoy!
How to Make This Minestrone on the Stove Top
On the stove-top: Start by heating the oil in your pot over medium heat. Add the carrots, onion and celery and cook until the onions are translucent and fragrant. Add in the garlic and sauté for 5 more minutes. Add in the remaining ingredients into the pot. Bring to a bowl, reduce heat to a simmer, cover and cook for 30 minutes. Check your potatoes and cook if they’re not soft yet. When the potatoes are fully cooked, remove the parmesan rind and bay leaf and season with salt and pepper as needed. To serve, portion the soup into bowls and top with parmesan cheese.
Can I Make Minestrone in the Instant Pot?
I haven’t tested this method, but here’s what I would try if you want to make this minestrone soup in the Instant Pot. If you do happen to try it, please comment below and let me know how it turns out for you!
In an Instant Pot: Start in sauté mode on your Instant Pot. Add the oil, carrots, onions and celery and cook until the onions are translucent and fragrant. Add in the garlic and continue sautéing for an additional five minutes. Add in the diced tomatoes, white potato, cabbage, spices, parmesan rind, water and stock. Press cancel (to turn off sauté mode) and close the lid. Pressure cook on high for about 8 minutes. When done pressure cooking, turn the valve to quick release. Push cancel again and then turn on sauté mode again. Add the zucchini and beans and cook for 5-6 minutes or until all of the vegetables are tender and cooked through. Remove the parmesan rind and bay leaf and season with salt and pepper as needed. To serve, portion the soup into bowls and top with parmesan cheese.
Minestrone Variations
Dairy-free – Make this soup dairy free by skipping the parmesan rind and the extra parmesan for topping or try using a dairy-free or vegan parmesan.
Add grains – Make this soup heartier by adding in cooked rice or pasta before serving.
Use what you have – This is a great “clean out the fridge” soup! Have different vegetables you want to get rid of? Throw them in! This is delicious with added leafy greens or even green beans.
What to Serve with Minestrone
Like most minestrone soups, this one is a little brothy, which I like, but it’s nice to have something (like bread or crackers) to dip. I have served it up with homemade bread or my almond crackers, which are delicious. Another option is to add some cooked rice before serving. I should also note that I love adding a hefty squeeze of sriracha into my bowl of soup for some extra heat — I highly recommend it. 🙂
If you make this slow cooker minestrone soup be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!
This slow cooker minestrone soup is packed with fresh veggies, fiber-rich beans and seasonings. Pop everything in your slow cooker and come home to a warm and comforting meal.
Ingredients
1 Tablespoon olive oil
2 carrots, chopped
1 yellow onion, chopped
2 celery hearts, chopped
3 cloves garlic, minced
1 14-oz can of diced tomatoes
1 white potato, peeled and chopped into cubes
1/2 head savoy cabbage, thinly sliced
2 medium zucchini, chopped into small cubes
1 15-oz can garbanzo beans, drained and rinsed
1 15- oz can red kidney beans, drained and rinsed
1 15-oz can white beans, drained and rinsed
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup fresh parsley, chopped
1 rind from 2 oz. of parmesan cheese
1 bay leaf
2 cups water
32 oz container chicken or vegetable stock
1 1/2 teaspoon sea salt
1 teaspoon black pepper
Freshly grated Parmesan cheese for serving
Instructions
Heat oil over medium heat. Add carrots, onion and celery and cook until onions are translucent and fragrant. Add in garlic and sauté for 5 minutes more.
Add sautéed veggies and all remaining ingredients into the slow cooker. Cook on high for 4 hours or low for 6-8 hours or potatoes are cooked. Taste the soup before serving and season with additional salt and pepper if needed. Remove parmesan rind and bay leaf. Portion soup into bowls and top with parmesan cheese.
Hi Cindy. I’m not 100% sure because I’ve seen some slow cooker recipes with brown rice done both ways. I think it should be fine to add it uncooked at the beginning, but I’m not sure how much liquid the rice will soak up SO I think I’d recommend cooking the brown rice separately and adding it before serving. That way you can eye it and add just the right amount. I think it will be delicious and extra filling with the rice. Let me know how it turns out for you!
One of my go-to slow cooker meals. Have shared the recipe with friends who love it as well. It’s very light and healthy, but is delicious! I usually make one batch, use half for lunch for the week and freeze the other half. It freezes and reheats beautifully.
Thank you so much for coming back to comment and leave a rating for this recipe. It makes me so happy to know that you enjoy it and I love knowing that it freezes and reheats well.
Can this soup be frozen? Am single and want to make this recipe but there’s no way I can eat 8 servings, haha! I get nervous freezing things as sometimes the food (especially some vegetables) do not thaw and reheat well.
I made this soup 3 times over a two-week period. That’s how much I loved it. It’s now August and I’m still craving this soup. I have to go easy on the salt and ended up adding some balsamic vinegar for flavor. Can’t tell you how much it added to the flavor. Delicious.
I’m not sure how many cups are in a bowl but the recipe should make around 8 servings. I used MFP to calculate the nutrition facts as well. Be sure to check all the ingredients and nutrition facts when you import. I found that sometimes when you import the recipe things can get misinterpreted. Maybe that’s what is causing the discrepancy?
Totally on my grocery list for making this week! I LOVE my slow cooker. I work full-time and it’s only my husband and me now that the children are grown and gone. My enthusiasm for coming home from work and cooking dinner has diminished so the slow cooker is perfect!
Having to do some conversions (I’m in the UK!)
Is it 160ml (2 cups) of water PLUS 1 litre (32oz) of stock?
Was given a slow cooker for Christmas, so I’m new to this!
Looks so yummy, can’t wait to make!
I love how colorful this soup is! I also like that no noodles are included. Most minestrone recipes include them and I’m not a fan, but this looks and sounds delicious!
It’s definitely been warmer than normal down here in south Louisiana (still wearing t-shirts and shorts!) but I’ve still been craving soup! Also, love that little mug <3
This soup was amazing! I made some substitutions based on what I had at home. I swapped cabbage for a 1/2 head of cauliflower, omitted the parmesan cheese rind and chickpeas, added kale and a little extra carrots/celery. I used a little extra broth (finished one I had open then another new one) and used whatever spices I had (oregano, marjoram, bay leaf). I made it in my Dutch oven Le Crueset and sauteed veggies in stages to bring out flavors (onions, then garlic, then carrots/celery, other veggies, etc.) I served it with fresh feta and cold pressed EVOO on top. My husband who is a carnivore loved it. He especially loved the potato in there which gives the soup more substance. Thank you, Brittany!
Thank you, Melissa. Funny story about the soup bowl. Isaac had one growing up and loved it, but somehow it got lost or broken. His good friend remembered how much he liked it and ended up finding one at a thrift store in New York for him. I was really excited because I really like vintage dishes. 🙂
If you want more soup bowls like that one then you can get them on Ebay but, boy will they ever get you on shipping. Im going shopping today and will make this tomorrow.
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Absolutely love this soup! I’m making a second batch to freeze.
★★★★★
Yay! So glad you’ve been loving this soup, Tim!
This looks amazing! Should the diced tomatoes be drained?
No need to drain them!
Can this soup be frozen? If so, how would you suggest storing it to freeze?
Totally! I would store it in an airtight bag or container and when you’re ready to use pull it out into the fridge to thaw overnight.
Very tasty, easy and fulfilling!
★★★★★
I love the idea of using potatoes instead of pasta. Will be perfect for my GF family.
Yay! Can’t wait to hear what you think of it. 🙂
I’m really excited to try this. I think I might try rutabaga instead of potatoes to decrease calories and carbs a little.
Someone mentioned adding brown rice. Do you think it should be added raw at the beginning or cooked at the end?
Hi Cindy. I’m not 100% sure because I’ve seen some slow cooker recipes with brown rice done both ways. I think it should be fine to add it uncooked at the beginning, but I’m not sure how much liquid the rice will soak up SO I think I’d recommend cooking the brown rice separately and adding it before serving. That way you can eye it and add just the right amount. I think it will be delicious and extra filling with the rice. Let me know how it turns out for you!
One of my go-to slow cooker meals. Have shared the recipe with friends who love it as well. It’s very light and healthy, but is delicious! I usually make one batch, use half for lunch for the week and freeze the other half. It freezes and reheats beautifully.
★★★★★
Thank you so much for coming back to comment and leave a rating for this recipe. It makes me so happy to know that you enjoy it and I love knowing that it freezes and reheats well.
Can this soup be frozen? Am single and want to make this recipe but there’s no way I can eat 8 servings, haha! I get nervous freezing things as sometimes the food (especially some vegetables) do not thaw and reheat well.
Do you need to drain the beans?
Great question! All the canned beans in the recipe should be drained and rinsed. I’ll go in and add that to the recipe instructions.
Do you know what the sodium content is?
★★★★★
I made this soup 3 times over a two-week period. That’s how much I loved it. It’s now August and I’m still craving this soup. I have to go easy on the salt and ended up adding some balsamic vinegar for flavor. Can’t tell you how much it added to the flavor. Delicious.
★★★★★
What size serving is 1 bowl? Also, when I imported your recipe into MFP it came out to be 446 calories. How did you calculate yours?
I’m not sure how many cups are in a bowl but the recipe should make around 8 servings. I used MFP to calculate the nutrition facts as well. Be sure to check all the ingredients and nutrition facts when you import. I found that sometimes when you import the recipe things can get misinterpreted. Maybe that’s what is causing the discrepancy?
Totally on my grocery list for making this week! I LOVE my slow cooker. I work full-time and it’s only my husband and me now that the children are grown and gone. My enthusiasm for coming home from work and cooking dinner has diminished so the slow cooker is perfect!
Having to do some conversions (I’m in the UK!)
Is it 160ml (2 cups) of water PLUS 1 litre (32oz) of stock?
Was given a slow cooker for Christmas, so I’m new to this!
Looks so yummy, can’t wait to make!
Sorry that you’re having to do the conversions. I hope it turns out to be delicious for you! 🙂
Should this be Savoy cabbage? I’m unclear about what would be considered savory cabbage?
Yes! Sorry for the confusion. 🙂
Added brown rice, amazing! Best meal to come home to after a long day 🙂 thanks!
★★★★★
So glad that you enjoyed it, Rachel!
ooooo digging this recipe!!! I love myself a good minestrone soup. Such a healthy comfort food style soup. Pinning this for sure!
Minestrone is one of my all time favorite soups and I’ve been dying for a killer recipe- consider this one pinned 🙂 It looks delicious!
Thanks Jen. I hope you get a chance to try it. 🙂
This soup looks so good! I love soup during the cold winter months. It’s the best!
http://www.thesparklingdarling.com
I love how colorful this soup is! I also like that no noodles are included. Most minestrone recipes include them and I’m not a fan, but this looks and sounds delicious!
Lots of delicious veggies, and lots of fiber rich beans. I love this soup with it’s packed full combination of goodness. 🙂
It’s definitely been warmer than normal down here in south Louisiana (still wearing t-shirts and shorts!) but I’ve still been craving soup! Also, love that little mug <3
Ahhh I love slow cooker soups, and haven’t had minestrone soup in for-e-verrrrr. Looks and sounds delicious, and adding sriracha is never a bad idea!
Right? I add sriracha to everyTHING! 🙂
I LOVE this recipe and I love that soup bowl! Where is the soup bowl from, if you don’t mind me asking?
This soup was amazing! I made some substitutions based on what I had at home. I swapped cabbage for a 1/2 head of cauliflower, omitted the parmesan cheese rind and chickpeas, added kale and a little extra carrots/celery. I used a little extra broth (finished one I had open then another new one) and used whatever spices I had (oregano, marjoram, bay leaf). I made it in my Dutch oven Le Crueset and sauteed veggies in stages to bring out flavors (onions, then garlic, then carrots/celery, other veggies, etc.) I served it with fresh feta and cold pressed EVOO on top. My husband who is a carnivore loved it. He especially loved the potato in there which gives the soup more substance. Thank you, Brittany!
Thank you, Melissa. Funny story about the soup bowl. Isaac had one growing up and loved it, but somehow it got lost or broken. His good friend remembered how much he liked it and ended up finding one at a thrift store in New York for him. I was really excited because I really like vintage dishes. 🙂
If you want more soup bowls like that one then you can get them on Ebay but, boy will they ever get you on shipping. Im going shopping today and will make this tomorrow.
Ebay always kills us on the shipping!! I hope you enjoy the soup!! 🙂